In the UK, the same as US broiler; in the US, a device for cooking food over a charcoal or gas fire.
To cook food on a grill over a heat source. The word "barbecue" is often used synonymously with "grill."
To cook food on a grill over hot coals or other heat source in the open air ... more on grill here
Food can be grilled on a barbecue or under a broiler in the oven.
the method of cooking foods on a metal grid, or grill, where the heat source is located under the food. Top of glossary.
A cooking utensil of parallel bars upon which food is broiled.
to cook food directly over a live fire heat source; (n.) the implement on which food can be placed to cook directly over heat source
a restaurant where food is cooked on a grill
a framework of metal bars used as a partition or a grate; "he cooked hamburgers on the grill"
cook over a grill; "grill the sausages"
a utensil made of parallel bars on which food is cooked over charcoal, wood or special rocks heated by gas or electricity
To cook food under a heat source, with or without the addition of fat
To cook over open flame on a metal grate. Also to fry or toast on a griddle.
A cooking device with a ridged, metal grate or rack situated above a heat source such as hot coals, gas heat, charcoal briquettes or an electric heating element. 2. : The process of cooking food for a short period of time over relatively intense direct heat.
To cook food on a grill over hot coals or other heat source. The intense heat creates a crust on the surface of the food which seals in the juices. The grill should be clean and must be heated before the food is laid on it. The food can also be basted and seasoned.
A heating element with a rack on top of it for grilling foods. H - P
To cook on an open grid over a heat source.
To cook food on a metal grate set over a heat source. Commonly referred to incorrectly as barbeque.
a dry-heat method where food is cooked directly over hot coals or heating element.
To cook foods where the heat source is directly under the food.
To cook food on a rack over hot coals or other heat source, often a broiler. See Barbecue.
To broil under or over a source of direct heat.
broil on a grill; fry or toast on a griddle
To cook food directly over intense heat on a rack over hot coals, natural wood, or gas. See BARBECUE.
To cook over the heat source (traditionally over wood coals) in the open air.
A quick, dry heat cooking method over charcoal, wood or gas flames. Used for more tender cuts. Less tender cuts can be used if marinated.
1. To cook on a grill. 2. Cooking equipment in which the heat source (gas, charcoal, hardwood or electric) is located beneath the rack on which the food is placed; it is generally not enclosed, although it can be covered.
There are multiple varieties of grills, with most falling into one of two categories: gas-fueled and charcoal. There is a great debate over the merits of charcoal or gas for use as the cooking method between grillers.